More by Donna and Chad

Growing up it seemed like all special occasions called for baked ziti. Even though it may have been simpler than our traditional lasagna, it was still quite an ordeal. My mom was a master of simple dinners for a family of 7.

When it came to special occasions in my mother’s home, the mealtime rule book was tossed out – dinner preparation consisted of no less than 4 pots and pans as well as a casserole dish or two. My chore was washing the dishes, so let’s say I didn’t look forward to clean up on these nights. That said, I loved being in the kitchen and cooking with my mom and dad, and I also enjoyed setting the table, plating the food, and all around just being together.

(Chad A Elick)

This 25-Minute Baked Ziti Skillet is inspired by my mom and her love of simple dinners and special occasions, but also my need to have fewer dishes to wash. This entire meal is prepared in one pan and there is enough inactive cook time that you can have your entire kitchen cleaned when you put dinner on the table, only 25 minutes from prep to plate!

Just like the oven-made variety, this skillet is packed with cheese, sauce, pasta and hot Italian sausage to give it a fantastic kick! If you prefer it without the kick; use mild or sweet.

Directions

In a large (12-inch) skillet over high heat, brown sausage, about 10 minutes. Add tomatoes, sauce, paste, Italian seasoning, dried pasta, and water. Stir to combine, cover and bring to a boil. Boil until pasta is al dente (has a little bite to it).

Meanwhile; combine ricotta, parmesan cheese, salt and pepper in a medium bowl. Stir until well incorporated.

Stir ricotta mixture into pasta. Preheat oven to broil. Top skillet with shredded cheese and place in oven. Broil until cheese is bubbly and golden brown. Keep a close eye on it or you will have crispy cheese pretty quick.